Grilled Chicken Pineapple Kabobs

# What You'll Need:

→ Meat & Protein

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

→ Produce

02 - 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks

03 - 1 red bell pepper, cut into 1.5-inch pieces

04 - 1 yellow bell pepper, cut into 1.5-inch pieces

05 - 1 green bell pepper, cut into 1.5-inch pieces

06 - 1 medium red onion, cut into 1.5-inch pieces

→ Marinade

07 - 3 tablespoons olive oil

08 - 2 tablespoons low-sodium gluten-free soy sauce

09 - 2 tablespoons honey

10 - 2 tablespoons fresh lime juice

11 - 2 garlic cloves, minced

12 - 1 teaspoon smoked paprika

13 - 1/2 teaspoon ground black pepper

14 - 1/2 teaspoon salt

# Directions:

01 - In a large mixing bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, smoked paprika, black pepper, and salt until well combined.

02 - Add chicken cubes to the marinade, toss thoroughly to coat all pieces, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor development.

03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.

04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto metal or soaked wooden skewers, distributing ingredients evenly.

05 - Heat the grill to medium-high temperature, approximately 400°F, allowing 10 minutes for proper preheating.

06 - Lightly brush or oil the grill grates to prevent sticking and promote even cooking.

07 - Place assembled kabobs on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes to ensure even cooking and light charring on vegetables. Chicken must reach an internal temperature of 165°F.

08 - Remove kabobs from the grill and allow to rest for 2 minutes before serving to retain juices.

# Additional Tips::

01 -

The pineapple caramelizes and gets this jammy sweetness that makes the chicken taste even better than it has any right to.
You can throw it together in less than an hour, which means weeknight grilling actually happens instead of just being a nice thought.
No fancy ingredients or techniques required—just good timing and a hot grill.

02 -

If you're going to brush the marinade onto the kabobs as they cook, reserve some before you add the raw chicken to avoid any food safety issues—I learned this the hard way when I second-guessed myself halfway through grilling.
Pineapple burns faster than chicken, so if you notice it getting too dark before the chicken is done, move those skewers to a slightly cooler spot on the grill or turn up the heat and grill faster.

03 -